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High TDF starch made by high temperature steeping of grain

a high temperature steeping and starch technology, applied in the field of high temperature steeping of grain, can solve the problem of adding a significant cost to the final produ

Active Publication Date: 2016-04-12
CORN PROD DEV INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The process results in a starch with significantly increased TDF content, improved thermal properties, and better color retention, making it suitable for nutritional applications while maintaining the quality and recovery of extracted starch.

Problems solved by technology

However, it is estimated that in the average diet in the industrialized world, only about 10 grams per day of fiber is consumed.
Unlike these techniques, the current application does not require secondary processing such as additional heating, and / or acid treatment, and / or enzyme treatments / hydrothermal treatments, which adds a significant cost to the final product.

Method used

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  • High TDF starch made by high temperature steeping of grain
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  • High TDF starch made by high temperature steeping of grain

Examples

Experimental program
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examples

[0054]The Following Test Procedures were Used Throughout the Examples. Total Dietary Fiber Determination (“TDF”) Using AOAC 991.43 Method.

[0055]Total dietary fiber (TDF) was determined using the Megazyme-K-TDFR diagnostic kit recommended for AOAC Official Method 991.43. Duplicate samples (1.0 g dry basis) were dispersed in 0.05M MES / TRIS buffer solution (40 mL, pH 8.2) in 400 mL tall-form beaker and a heat stable alpha-amylase solution (50 μ·L) was added. The mixture was incubated in the shaking water bath at 98 C for 35 minutes. After cooling to 60° C., the mixture was treated with protease enzyme (100 μL) and incubated for 30 minutes. The digest was adjusted to pH 4.5 with HCL. Then glucoamylase (200 μL) was added and the mixture was digested for another 30 minutes at 60° C. An insoluble residue was precipitated by adding 4 volumes of 95% ethanol. The residue was collected on packed filter, dried overnight at 105° C., weighed, and calculated as total dietary fiber (minus the prote...

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Abstract

The application relates to a starch comprising greater than 70% by weight of total dietary fiber as determined by the AOAC 991.43 test method and wherein the starch has not been chemically modified.

Description

INTRODUCTION[0001]Fiber is an important nutritional component of the human diet. Currently, nutritionists generally recommend the consumption of at least 25 grams per day of fiber. Such levels of fiber may contribute to gut health, heart health, cancer prevention, and avoidance of other health problems. However, it is estimated that in the average diet in the industrialized world, only about 10 grams per day of fiber is consumed. Therefore, providing high-fiber foods which are appealing to consumers is desired. Dietary fiber consists of the remnants of plant cells, polysaccharides, lignin, and associated substances resistant to hydrolysis (digestion) by the alimentary enzymes of humans.[0002]In recent years, there has been increased awareness of the role of total dietary fiber (TDF) in human diet. Ingredion Incorporated has technologies to increase TDF in starch products such as NOVELOSE® 330 starch (a RS3-type resistant, nongranular, retrograded starch) and HI-MAIZE® 260 starch (a ...

Claims

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Application Information

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Patent Type & Authority Patents(United States)
IPC IPC(8): C08B30/04C08B30/12
CPCA23L1/308A23L1/0522C08B30/044C08B30/12A23L29/212A23L33/21
Inventor GHOTRA, BALJITSKORGE, ROBERT A.GUNDERSON, MARC D.NAGLE, BARRY J.GREEN, VINCENT R.
Owner CORN PROD DEV INC